饲料工业2026，Vol.47Issue(3)：115-123,9.DOI:10.13302/j.cnki.fi.2026.03.016
响应面法优化菌酶协同发酵配合饲料工艺研究
Optimization of Fermentation Process with Collaboration of Microorganisms and Protease on Compound Feed by Response Surface Methodology
摘要
Abstract
The purpose of the study was to optimize the solid-state fermentation process on compound feed by collaboration of microorganisms and protease.The relative content of acid-soluble protein to crude pro-tein was used as the evaluation index in this research,the effects of protease amount,fermentation tempera-ture,moisture content,inoculated amount and fermentation time on the feed fermentation were discussed through single-factor experiments.The relevant parameters of fermentation process were optimized to deter-mine the optimal conditions of feed fermentation by response surface methodology based on Box-Behnken design.The results showed that moisture content,inoculated amount and fermentation time were the main factors influencing the fermentation effects.After the optimization,the optimal fermentation parameters were as follows:protease addition amount 0.1%,moisture content 41%,inoculation 1.7×109 CFU/kg and fermen-tation time 7.3 d.Under optimal fermentation conditions,the relative content of acid-soluble protein to crude protein of the fermented compound feed was 30.95%,the pH value decreased to 4.51,the prote-ase activity increased to 154.53 U/g,and the deg-radation rates of glycinin and β-conglycinin increased to 62.76%and 65.56%,respectively.关键词
发酵饲料/菌酶协同发酵/单因素试验/响应面优化/发酵效果评价Key words
fermented feed/collaborative fermen-tation of microorganisms and protease/single-factor experiment/response surface optimization/evaluation of fermentation effect分类
农业科技引用本文复制引用
赵朔,姜军坡,李佳,宋卓,刘双,王伟..响应面法优化菌酶协同发酵配合饲料工艺研究[J].饲料工业,2026,47(3):115-123,9.基金项目
国家自然科学基金项目[32002218] （）
河北省自然科学基金项目[C2023204095] （）
河北省省属高等学校基本科研业务费研究项目[KY2021045] （）
河北省现代农业产业技术体系建设专项资金项目[HBCT2023210209] （）
